Preparation Steps:

• Start by pounding or slicing the chicken breasts to an even thickness if you haven’t already. This ensures even cooking. Season the chicken on both sides with salt, garlic powder, paprika, and black pepper.
• In a shallow dish, add the all-purpose flour. Dredge each seasoned chicken breast in the flour, shaking off any excess. This will help create a lovely crust when cooked.
• In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, add the butter and let it melt. Then, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Next, pour in the chicken broth and scrape the bottom of the skillet to deglaze it.
• Stir in the heavy whipping cream, chopped sun-dried tomatoes, shredded Parmesan cheese, dried oregano, and dried thyme. Bring the mixture to a gentle simmer, allowing it to thicken slightly. If you like a bit of heat, sprinkle in some red pepper flakes to taste.
• Return the seared chicken to the skillet, coating it in the creamy sauce. Add the cooked rotini pasta and toss everything together until well combined. Serve the pasta on plates, garnished with chopped fresh parsley and a sprinkle of shredded Parmesan cheese for that extra touch.